Spring Muffins are cholesterol and fat free. Spread with butter out of the oven for a great snack or as a finish to any meal.

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Ingredients

Brown and white rice flour (organic), sugar, (Non GMO) corn starch, tapioca flour, xanthan gum, non aluminum baking powder, baking soda, cinnamon, sea salt, dehydrated carrots and zucchini, freeze dried cranberries, natural vanilla powder (Non GMO corn starch, vanilla beans).

Directions

Preheat oven to 350°. Add 3 eggs, 3/4 cup vegetable oil, and 1/4 cup water. Mix well. Slowly add dry mix, folding until moist. Fill greased muffin tins 2/3 full. Bake 15-20 minutes until center is done.